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Prune-Armagnac Ice Cream

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Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Prune-Armagnac Purée

  • 500 g / 1 lb 1.64 oz prunes
  • 200

Method

  1. For the Prune-Armagnac Puree: Purée all of the ingredients in a blender.
  2. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method. Cool the base over an ice bath.
  3. Once the ice cream base is cooled, add the prune-Armagnac purée and whisk thoroughly to completely incorpor

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